Tuna Niçoise

Seared tuna steaks served with a fresh vegetable salad, homemade tapenade, dressing, soft-boiled eggs, and fougasse bread.

Healthy High Protein Salad Tuna Pescatarian

Estimated Nutrition

Calories

1052.1

kcal / serving

4208.4 kcal total

Carbs

72g

per serving

288 g total

Fat

57.6g

per serving

230.4 g total

Protein

60.7g

per serving

242.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Dijon Mustard

1 tsp for tapenade, 2 tsp for dressing

White Wine Vinegar

Dairy

piece

Egg

medium, soft-boiled and halved

Fruits

Lemon Juice

for tapenade

0.5

piece

Lemon

juice only, for dressing

GrainsCereals

piece

Olive Sourdough Fougasse

loaf

NutsSeeds

piece

Garlic

cloves

handful

Basil

fresh, chopped

tsp

Black Pepper

to taste

pinch

Salt

to taste

tbsp

Chive

chopped

OilsFats

130

Olive Oil

divided between tapenade, dressing, and tuna prep

Other

400

Black Olive

pitted

Seafood

Anchovy

in oil

piece

Tuna

steaks, 175g each

Vegetables

Caper

drained and rinsed

piece

Baby Gem Lettuce

leaves torn

200

Green Bean

blanched

200

New Potatoes

cooked

piece

Baby Plum Tomatoes

halved

Method

Combine dressing ingredients in a jar and shake until emulsified.

Place torn lettuce, beans, capers, potatoes, and tomatoes in a large bowl.

Heat a griddle pan and rub the tuna steaks with olive oil and seasoning.

Fry tuna for two minutes on each side until cooked to your preference.

Toss the salad with two tablespoons of dressing and arrange on a platter with the halved eggs.

Slice the tuna diagonally, place over the salad, sprinkle with chives, and serve with fougasse and tapenade.

Blend tapenade ingredients except pepper and half the basil in a food processor until roughly chopped.